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Butternut Squash Soup

Ingredients:

  • 1 medium acorn squash (about 1 1/2 pounds)
  • 2 cups chicken broth
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt




  • 1/8 teaspoon pepper
  • Dash ground cinnamon
  • 1 cup half-and-half
  • 1/4 sour cream (optional)
  • Fresh chives (optional)

Directions:

  • Halve squash; remove seeds.  Cut each piece in half and place in saucepan with broth.
  • Bring to a boil, cover and steam for 25 - 30 minutes, or until tender.
  • Remove squash from liquid (save liquid), peel and place in blender or food processor.
  • Blend until smooth, adding liquid as necessary.
  • Stir blended squash with remaining liquid in saucepan.
  • Stir in ginger, salt, pepper and cinnamon.
  • Bring to a boil, reduce heat and stir in half-and-half, heat through.
  • Garnish with sour cream and chives (optional).

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